Fig, Gorgonzola and Prosciutto Salad

I have to admit that a few years ago I would never have given fresh figs a second thought. I’ve used dried figs in sweet recipes but never had the courage to try a fresh one. Dried figs are available throughout the year, however, there is nothing quite like the unique taste and texture of fresh figs. They are sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin and the crunchiness of their seeds. Look for plump, slightly soft figs. Make sure there’s no shriveling or bruises. Figs taste better at room temperature so take them out of the fridge 30 minutes before consuming. Figs are a good source of potassium (helps to control blood pressure) and also a good source of dietary fibre. Figs comes in all shapes and sizes. When in season, the figs available in Hong Kong come from Turkey or Brazil and these figs usually have a lovely deeper pink inside whereas the ones I bought for this recipe came from France. You can see they’re a bit smaller and not as pink but they still tasted sweet. This recipe is adapted from BBC’s Olive magazine.

Serves 2
4 ripe figs, halved or quartered (depending on size)
100g Gorgonzola or Dolcelatte, roughly sliced
1 tablespoon balsamic vinegar
2 handfuls watercress or rocket (woody stems removed)
6 slices prosciutto
olive oil

Arrange the figs, cheese, prosciutto and watercress on 2 plates. Drizzle balsamic vinegar over the top followed by the olive oil. Season with a bit of freshly ground pepper.

The Culinary Chase’s Note: Make sure you have a good piece of Italian bread on hand to mop up the juices! The flavor combinations from this dish are amazing. The sweetness from the figs really compliment the saltiness from the prosciutto and cheese. So easy to make and easy to devour! For more fig recipes, click here.